Lab #13 – Meat and Meat Alternatives

Man has been eating meat since he learned to walk upright…We are omnivores with a great propensity to eat meat. Red meat is a great source of protein and iron, zinc. That works best in a varied balanced diet. Try to purchase grass feed locally raised beef if possible. More expensive, but better for you and better for the environment. Less environmental strain than factory farming. Based on what type and cut of meat you are preparing – it is best to research how to best cook it. Best tips for meat all around would be to always let whatever meat you are cooking sit at room temperature for about 20-30 minutes before you cook it to take the chill off. Then always let it rest for 15-20 minutes before you cut into it, to let the carry over cooking finish and let the juices redistribute throughout the meat. There are probably as many ways to prepare meat as there are cuts of meat. If you desire to have more meat alternatives in your diet – there is a meat substitute for everything practically. Soy, textured vegetable protein, beans, and grains are usually the substances these food items are made out of. They are getting closer to capturing the feel & taste of meat/poultry every day. Gardien, Tempeh – fermented soybean – helping to satisfy the need for meat flavor and texture. Be adventurous. Never know until you try. Next week is our last lab – come hungry for a fabulous buffet!